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Post by savage on Jun 7, 2007 12:31:44 GMT -5
We used tostito's scoops to eat this......and everyone loved it...but it would also be good rolled in a warm tortilla with a spoonful of sour cream.
Corn & Black Bean Salad
2 (15oz) cans of black beans rinsed & drained
1 (16oz) bag of frozen sweet corn (thawed)
4 green onions chopped (scallions ~ tops and all)
1 green, 1 red, 1 yellow peppers diced
Dressing:
1/4 c. balsamic vinegar
4 TBSP canola oil
1 tsp. salt
2 tsp. sugar
1 tsp. black pepper
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. garlic powder
In a small bowl, mix together all the dressing ingredients.
In a larger bowl stir together black beans, corn, onions, and the peppers. Pour the dressing over top and toss well. Cover and refrigerate overnight. Can make this a couple days before needed. Seems the longer it marinates the better it gets!
Optional garnish: fresh cilantro (chopped)
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Post by bee on Jun 7, 2007 18:59:44 GMT -5
This sounds great!!
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Post by gobucks on Jun 11, 2007 8:58:15 GMT -5
Looking for a refreshing side to have w/enchiladas tonight. I'm going to make this and throw in some tomatoes too!
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Post by bee on Jun 11, 2007 11:36:07 GMT -5
Making this tonight too ;D EDITED TO ADD NOTES AND PICTURE: This is wonderful. I made a few changes. I cut the recipe in half, added a chopped jalapeno, used balsamic syrup that was thinned with a little malt vinegar, omitted the sugar because balsamic syrup is sweet. I cannot wait for dinner now!!  |
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Post by gobucks on Jun 11, 2007 15:30:31 GMT -5
Ohhh, I can't wait to have this tonight! I'm cutting it in half too, for just the two of us. Am adding some tomatoes and just 1 red pepper (wanted orange or yellow; for color but the reds were on sale). We're going to have it as a salad w/enchiladas.  I'll post a pic after I make it. I'll vacuum seal it for an hour or so to get the flavors to blend as quickly as possible! |
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Post by gobucks on Jun 11, 2007 18:18:17 GMT -5
Mmmm! Made this as soon as I got home from work. Have it chillin' in the fridge now. Enchiladas are in the oven, almost done! I followed the recipe, cut in half, used just 1 red pepper (b/c red were on sale ) and added 3 vine-ripened tomatoes. Stirred in about 3 tablespoons of cilantro as DH loves it. Yum!  |
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Post by bee on Jun 11, 2007 18:56:19 GMT -5
Bucks, that's a great picture!!!
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Post by gobucks on Jun 11, 2007 20:04:53 GMT -5
Thanks! Yours looks good too, my mouth was watering when I saw it this afternoon! ;D
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Post by emibee on Jun 12, 2007 9:59:14 GMT -5
Great pics girls!!!!!!!!!
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Post by bee on Jun 12, 2007 12:36:51 GMT -5
Thanks Emibee  This is wonderful......having it for my lunch today. |
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Post by bee on Jun 22, 2007 13:02:13 GMT -5
Bumping for me.........taking this to a party tomorrow |
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Post by gobucks on Jun 22, 2007 13:23:34 GMT -5
Me too!!! ;D
I'm also taking a bean and rice salad, will have to post, from a Cooking Light insert that came w/a cookbook. Sisters had something similar to it Memorial Day weekend but w/a rice-like pasta. Said it tasted like what I made.
So, I'm doing savage's recipe for an appetizer/dip and the other for a side dish.
At the request of DH and BIL, I will add jalapenos, but only to half!!! I like it w/o the heat so I'll make a full batch and then split for regular and hot. ;D
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Post by bee on Jun 22, 2007 14:22:47 GMT -5
I would love to hear about your bean and rice salad also...........That sounds good and it is from Cooking Light.
Our neighbor is having another bash tomorrow (he is a Pa State Trooper). Most of his guests are cops too - kinda funny to see them crashed out and having a good time ;D
They will love this dish.
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Post by bee on Jun 26, 2007 16:51:10 GMT -5
bump for maddie
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Post by maddison on Jun 26, 2007 16:58:57 GMT -5
thanks, bee
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I'll post a pic after I make it. I'll vacuum seal it for an hour or so to get the flavors to blend as quickly as possible!
